Life Is An Illusion: Walnut Streusel Butter Cake

Walnut and butter cake...hmm...a combination I have been KIV-ing for some time. So, now finally, there is an opportunity to bake it and it's going to be a streusel coffee type of cake. There is no coffee in the cake, but I think it's named as coffee cake as this is the type of cake that is nice to have during coffee (or maybe tea) break.

I found this recipe from My Kitchen Snippets - Walnut Streusel Coffee Cake. The butter cake itself tastes delicious but I'm slightly disappointed with the slight imperfection....WET LINES..... >_< ...I guess I should use a rack to hold the baking pan instead. Perhaps that's what caused the heat not evenly distributed at the bottom of the pan.

Ingredients:
Cake:

250g salted butter
270g flour
230g caster sugar
5 eggs (65g each)
1 tsp baking powder
1 tsp pure vanilla extract
½ cup milk

Streusel:

3 tbsp butter
1 cup chopped walnuts
1/3 cup dark brown sugar
¼ cup flour
1 tsp cinnamon
½ tsp salt

Method:

Mix all the streusel ingredients together and set it aside.
Preheat oven to 175°C.
Grease and line an 8” round baking pan with parchment paper.
Combine flour and baking powder and sift into a bowl.
Beat butter and sugar until light, fluffy and creamy.
Beat in egg yolks first, 1 at a time until well combined. then slowly add the egg whites and gently beat it in.
Add in vanilla.
Add the flour portion and milk alternately into the butter mixture in 3 batches. Mix well.
Pour 1/2 of batter into the baking pan. Sprinkle half of streusel mixture on top of the batter.
Pour the balance batter on top of the streusel. Sprinkle the balance of the streusel on top.
Bake the cake for about 1 hour or until golden brown or tester inserted at the center comes out clean.
Let the cake cool in the baking pan.

Beat butter and sugar until light and fluffy

Getting there, a little bit more

Beat in the egg yolks

Beat in the egg whites

Add in 1/3 of the flour and mix

Add in milk and mix

The look of the batter of everything is mixed in

In the oven.

The cake height towards the end of the baking time.
Quite confident this will turn out well until.....

Ughh....wet lines in the middle...

Ughh....more wet lines at the middle and bottom...
Nevertheless the taste is good.

Update 19 Sep 2015:

Not satisfied with the previous results I tried the recipe again, it's looking so much better now. I think this time I beat the sugar and butter for at least 10 minutes and baking it on a rack instead of the pan.